Cheese Corn

2 cups frozen corn, thawed
1 cup uncooked 1-inch pieces of spaghetti
1 cup Velveeta cheese cubes
1/2 cup melted margarine
1/2 cup milk
2 tablespoons onion

Combine the corn, spaghetti, cheese cubes, margarine, milk and onion in a bowl and mix well. Pour into a 2-quart baking dish. Bake, covered, at 375 degrees for 30 minutes. Stir the mixture. Bake, uncovered, for 30 minutes longer. (May also cook in a slow cooker on low for three hours, stirring occasionally.) Makes 8 servings.